Chicken and Dumplings
In 8 to 10 quart saucepan with lid, stew in hen in water until tender with salt and pepper.
Remove hen, skin and debone; set aside.
Mix flour, soda, ½ ts. pepper, and ½ ts. salt. Cut in Crisco until crumbles. Add milk.
Mix well and turn on well floured surface to roll.
Sprinkle flour on top and roll very thin.
Makes approximately 17x25-inch squares.
Bring chicken broth to a boil and drop dumplings in one at a time.
Keep dumplings separated.
Simmer 15 min. Serve immediately.